Name: Maple Honey Butter Sweet Potato Cornbread
Prep time: 15 min
Total time: 45 min
Ingredients: 1 cup mashed sweet potatoes; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup honey; 2 tablespoons maple syrup; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup melted butter; 1 cup buttermilk; 1/4 cup honey; 2 tablespoons maple syrup; 1/2 cup softened butter

If you’re looking for a cozy, comforting twist on classic cornbread, this Maple Honey Butter Sweet Potato Cornbread is just the recipe! The sweet potatoes add a moist, rich flavor and pair beautifully with the maple honey butter for a perfect blend of sweetness and warmth. Ideal for holiday meals, gatherings, or just a cozy evening, this cornbread brings a touch of sweetness to any occasion.

Ingredients

For the Cornbread

1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup honey
2 tablespoons maple syrup
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup melted butter
1 cup buttermilk

For the Maple Honey Butter

1/4 cup honey
2 tablespoons maple syrup
1/2 cup softened butter

Directions

Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and grease a baking dish, such as an 8×8-inch pan or a cast-iron skillet, for baking the cornbread.

Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. This helps the cornbread rise evenly and have a light texture.

Step 3: Mix the Wet Ingredients
In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, buttermilk, honey, and maple syrup. Stir until the mixture is smooth and well-blended.

Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients, stirring just until incorporated. Be careful not to overmix, as this can make the cornbread dense. The batter should be thick and smooth.

Step 5: Bake the Cornbread
Pour the batter into the greased baking dish, smoothing out the top. Bake for 25-30 minutes, or until the cornbread is golden brown, and a toothpick inserted into the center comes out clean.

Step 6: Prepare the Maple Honey Butter
While the cornbread is baking, make the maple honey butter by mixing the honey, maple syrup, and softened butter in a small bowl. Stir until the mixture is creamy and well-combined.

Step 7: Serve and Enjoy
Once the cornbread is finished baking, let it cool for a few minutes in the pan. Serve warm with a dollop of maple honey butter on each slice for an irresistible combination of flavors.

Serving Suggestions

This Maple Honey Butter Sweet Potato Cornbread pairs wonderfully with savory dishes like roasted meats, stews, or chili. It’s also delicious on its own as a sweet snack or treat. The maple honey butter elevates each slice with its rich, creamy sweetness, making it ideal for holiday gatherings or family dinners.

Tips and Notes

Sweet Potato Prep: Bake or steam the sweet potato until tender, then mash it well to avoid lumps in the batter.
Buttermilk Substitute: If you don’t have buttermilk on hand, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice, and let it sit for a few minutes.
Cornmeal Texture: For a smoother cornbread, use fine cornmeal. Coarse cornmeal adds a bit of crunch to the texture, which can be delightful too!
Skillet Option: Baking in a cast-iron skillet gives the cornbread a crispy edge. Just be sure to preheat the skillet in the oven before adding the batter.

Tips from Well-Known Chefs

Chef Ina Garten suggests adding a dash of cinnamon or nutmeg to the cornbread batter to complement the sweetness of the sweet potato.
Chef Carla Hall recommends using clarified butter in the pan for an extra-crispy crust, especially if using a cast-iron skillet.
Chef Thomas Keller advises ensuring all ingredients are at room temperature for a more even texture in your baked goods.

Frequently Asked Questions

1. Can I use canned sweet potatoes?
Yes, canned sweet potatoes (not in syrup) work well. Just drain and mash them thoroughly before using.

2. Can I make this cornbread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking.

3. What if I don’t have buttermilk?
No problem! Use 1 cup of regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute.

4. Can I make the cornbread in advance?
Absolutely. Bake it a day ahead and store it covered at room temperature. Reheat in the oven for a few minutes before serving.

5. Can I skip the maple honey butter?
While the maple honey butter adds a delicious sweetness, the cornbread is great on its own or with regular butter.

6. Can I add mix-ins to the cornbread?
Yes! Chopped nuts, dried cranberries, or a sprinkle of shredded cheddar make fantastic additions to this recipe.

7. How can I store leftovers?
Wrap leftover cornbread tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to a week.

8. Can I freeze this cornbread?
Yes, wrap individual slices in plastic wrap and freeze in a resealable bag for up to 3 months. Reheat in the oven when ready to enjoy.

9. Can I substitute the honey and maple syrup?
You can replace them with agave syrup or brown sugar, though the flavor will be slightly different.

10. How do I know when the cornbread is done?
The top should be golden brown, and a toothpick inserted in the center should come out clean.

This Maple Honey Butter Sweet Potato Cornbread is a delicious way to enjoy the comforting flavors of fall and the holidays. Each bite is soft, sweet, and buttery, with a hint of maple sweetness that will have everyone reaching for seconds!